This sweet and sour Karela (bitter gourd) Curry is a delicious dish without the bitterness associated to Bitter Gourd. Even Kids would love this. It goes very well with Curd Rice, Dal Rice, Indian Breads like Chappati, Nan etc.
Bitter Gourd (Karela/ Pavakkai) – 300 Gms
Salt – ½ tsp
Lemon Juice – ½ tsp
Cumin Seed (Jeera) – 1 tsp
Green Chilli – 2 Nos (finely chopped)
Turmeric (Haldi) Powder- ¼ tsp
Salt – ½ tsp
Red Chilli Powder- 1 tsp
Sambar Powder – 1 tbsp
Imli (Tamarind) – small lemon size (Soak in water)
Gur (Jaggery) 2 tbsp heaped
Salt to taste
Oil – 1 tbsp
Mustard (Rai) – ½ tsp
Red Chilli 2
Curry Leaves – 1 strand
Wash and wipe the Bitter Gourd. Chop them into thin slices. Remove the Hard Seeds, if any and discard. Add Salt and Lemon Juice and mix well. Allow to rest for 30 minutes.
Heat the Oil in a pan. Add Jeera and allow it to crackle. Add Green Chilli, Karela Slices, Salt and Turmeric Powder. Cook in a low to medium flame for 8 to 10 minutes till the Karela is done.
Add Tamarind water, Chilli Powder, Sambar Powder, Gur, Jaggery and Salt.
Mix well and cook for 3 to 4 minutes stirring in between. Cover with a lid and cook for 5 to 6 minutes more.
Heat the oil in a pan. Add Mustard Seeds. When it crackles, add the Curry Leaves, stir and pour this tempering to the Karela Curry.
Mix and cook the Karela curry for 2 more minutes.
The delicious Sweet and Sour Bitter Gourd Curry is ready for serving.